Ajitama (Ramen Egg) recipe

The iconic jammy egg that top all of our ramen!

Full credit to ramen_lord for this recipe, this method produces an ajitama that is evenly marinated all the way through and reduces the risk of under or over-marinating the egg. Once I started using this method for pop-ups I’ve never gone back, the consistency and predictability it has is extremely valuable!

Prelude notes

Scale

A food scale is required for this method as it relies on adjusting the amount of soy sauce and mirin based on the weight of the eggs and water.

Quantities

Because the amount of soy sauce and mirin will differ based on different variables (egg weight, container size etc) I didn’t list the quantities in the ingredient list.

Mirin

If you can find it, try and source hon-mirin / 本みりん (translates to “true” mirin). Mirin is a sweet rice wine, cheap mirin is often made using glucose syrup or sugar to cut costs but these lose depth as a result. (Check the back of the label if you’re not sure)
This brand is readily available in NZ in different sizes, Moore Wilsons & Japan Mart both stock this brand.

Equipment

• Pot

• Ice bath

• Egg poker

• Teaspoon

• Timer

• Scale

Ingredient list

• Eggs, size 7 (½ - 1 per serving)

• Soy sauce

• Mirin

• Water

Instructions

1 - Soft boil eggs

Bring a pot of water to a rolling boil
While the water is heating up;

• poke holes on the bottom of the egg (the fat end) with an egg poker.

• get the timer ready for 6 mins and 10 seconds.

• set up your ice bath.

Once the water is at a rolling boil, slowly drop the eggs into the water and start the timer.
Use a spoon to swirl the eggs around for about 30 seconds (this helps the air escape for an easier peel).

When the timer goes off quickly take the eggs out and plunge them into the ice bath.
Let them sit in the ice bath for at least 20 minutes so the eggs are fully chilled before peeling.

2 - Peel eggs

Use the back of a teaspoon to crack the bottom of the egg and carefully remove the shell around the bottom.
With enough space at the bottom of the egg, slide a teaspoon underneath the shell and rotate the spoon around the egg to peel the rest of the egg cleanly.

3 - Marinade

Place the container you’ll be storing your eggs in on a scale and zero/tare out the weight of the container.
Put your peeled eggs in the container and add water until the eggs are almost covered.

Add 10% of the weight of the eggs and water in soy sauce and 8% of the weight in mirin. 

E.g if the weight of the eggs and water equals 500g then add 50g in soy sauce (500 x 10%) and 40g in mirin (500 x 8%).

Cover with a paper towel and store in the fridge. 
Ajitama are at its best after 2-3 days and will be good for up to 5 days.

Enjoy your perfectly jammy ramen eggs!